This Apple Cider Cheesecake is the perfect dessert for cozy fall evenings. With a spiced cookie crust, creamy apple cider-infused filling, and caramelized apple topping, it strikes the perfect balance between tangy, sweet, and warmly spiced. Every bite is smooth, rich, and deliciously autumnal.
Why I’ll Love This Recipe
I love how this cheesecake brings together the comforting flavors of apples, cinnamon, and cream cheese in such a satisfying way. The apple cider adds a lovely tang that elevates the traditional cheesecake. Plus, the caramelized apple topping gives it a gorgeous presentation and a delightful texture contrast. Whether it’s for a holiday table or a weekend treat, this dessert always impresses.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust: • 200 g biscuits (graham crackers or oatmeal cookies) • 80 g melted butter • 1 tablespoon sugar • ½ teaspoon cinnamon
For the cream filling: • 600 g cream cheese (at room temperature) • 150 g sugar • 3 eggs • 150 ml apple cider (or apple juice + a splash of lemon juice) • 1 teaspoon vanilla extract • 1 teaspoon cinnamon • ½ teaspoon nutmeg (optional) • 2 tablespoons flour or cornstarch
For the topping: • 2 apples, thinly sliced • 1 tablespoon butter • 1 tablespoon brown sugar • ½ teaspoon cinnamon
Directions
Prepare the crust: I start by crushing the biscuits into fine crumbs. Then, I mix them with melted butter, sugar, and cinnamon. I press this mixture into a 20 cm springform pan and pre-bake it for 10 minutes at 180°C.
Make the cream filling: I beat the cream cheese and sugar until smooth. I add the eggs one at a time, mixing well after each. Then I stir in the apple cider, vanilla, cinnamon, nutmeg, and flour until everything is fully combined.
Bake the cheesecake: I pour the filling over the pre-baked crust and bake it at 160°C for 50–60 minutes. The edges should be set while the center stays slightly wobbly. After baking, I turn off the oven, leave the door ajar, and let the cheesecake rest inside for 1 hour.
Prepare the apple topping: While the cheesecake cools, I melt butter in a pan, add the apple slices, brown sugar, and cinnamon, and cook until caramelized—about 5–7 minutes.
Assemble and chill: Once the cheesecake is cool, I arrange the caramelized apple slices on top and refrigerate it for at least 4 hours, or ideally overnight.
Servings and timing
This recipe makes about 8–10 servings. Prep time: 30 minutes Cook time: 60 minutes Cooling and chilling time: At least 5 hours (including 1 hour in oven + 4 hours refrigeration)
Variations
I sometimes switch out the apple cider for spiced pear juice for a fun twist.
For the crust, ginger snaps or speculoos cookies make a delicious alternative to graham crackers.
I’ve added a splash of bourbon to the filling for a more grown-up version.
To make it gluten-free, I use gluten-free cookies and cornstarch instead of flour.
Storage/Reheating
I store the cheesecake in the refrigerator, covered, for up to 5 days. It tastes even better on day two! For longer storage, I freeze individual slices (wrapped well) for up to 1 month. To serve, I let frozen slices thaw overnight in the fridge. I don’t recommend reheating this cheesecake—it’s best enjoyed chilled or at room temperature.
FAQs
What kind of apple cider should I use?
I like to use natural, unfiltered apple cider for the best flavor. But if I don’t have any, apple juice with a bit of lemon juice works great too.
Can I make this cheesecake ahead of time?
Yes, and I often do! It needs time to chill, so making it a day ahead works perfectly and enhances the flavor.
Can I use low-fat cream cheese?
I’ve tried it with low-fat cream cheese, but the texture isn’t quite as rich and creamy. For the best results, I stick to full-fat.
Do I need a water bath?
This recipe doesn’t require one. As long as I don’t overbake it and let it rest properly, it sets beautifully without cracking.
How do I know when the cheesecake is done?
The edges should be firm while the center is slightly wobbly. It will continue to set as it cools.
Conclusion
This Apple Cider Cheesecake is one of my go-to fall desserts. It’s creamy, spiced just right, and topped with golden caramelized apples. Whether I’m baking for a holiday gathering or just want something special on a crisp weekend, this cheesecake never disappoints.
Apple Cider Cheesecake is a creamy, spiced dessert with a crisp cookie crust, apple cider-infused filling, and a caramelized apple topping. It’s the perfect autumn treat for cozy evenings or festive occasions.
Ingredients
For the crust:
200 g biscuits (graham crackers or oatmeal cookies)
80 g melted butter
1 tablespoon sugar
½ teaspoon cinnamon
For the cream filling:
600 g cream cheese, room temperature
150 g sugar
3 eggs
150 ml apple cider (or apple juice + splash of lemon juice)
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg (optional)
2 tablespoons flour or cornstarch
For the topping:
2 apples, thinly sliced
1 tablespoon butter
1 tablespoon brown sugar
½ teaspoon cinnamon
Instructions
Preheat oven to 180°C (350°F). Crush biscuits into fine crumbs and mix with melted butter, sugar, and cinnamon.
Press into the bottom of a 20 cm springform pan and bake for 10 minutes. Set aside to cool slightly.
Lower oven temperature to 160°C (320°F). Beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each.
Stir in apple cider, vanilla, cinnamon, nutmeg, and flour or cornstarch until well combined.
Pour filling over pre-baked crust and bake for 50–60 minutes. The edges should be set with a slightly wobbly center.
Turn off the oven, leave the door ajar, and let cheesecake rest inside for 1 hour.
Meanwhile, melt butter in a skillet over medium heat. Add apples, brown sugar, and cinnamon. Cook 5–7 minutes until caramelized.
Cool cheesecake to room temperature. Top with caramelized apples and refrigerate for at least 4 hours or overnight before serving.
Notes
Use ginger snaps or speculoos cookies for the crust for extra spice.
Substitute apple cider with spiced pear juice or add a splash of bourbon to the filling.
For gluten-free version, use gluten-free cookies and cornstarch.
Cheesecake improves with chilling—make a day ahead for best flavor.
Freeze individual slices wrapped well for up to 1 month. Thaw overnight before serving.
